Congee is classic Chinese breakfast dish, though it is also a staple in many other countries including Burma, Indonesia and Japan. Congee is particularly useful for certain digestive disorders including IBD, gut dysbiosis and issues with multiple food sensitivities. Congee is easy to digest and gentle on the stomach making it ideal when recovering from illness. For more gut healing recipes check out my GUT HEALTH DIET BOOK
Preparation time: 10 minutes
Cooking time: 1 hour
What’s Good About It?
This is a light, low fibre porridge which is traditionally used to settle a troubled gut as well as recovering from illness. You can add in additional flavourings according to what is tolerated. Make this low FODMAP by omitting the garlic.
- Rinse the rice with 2 changes of water. Drain and set aside.
- Heat the oil in a large saucepan. Once hot, add the ginger and garlic and cook for 30 seconds, until they start to become fragrant. Add the drained rice, and sauté for another minute.
- Carefully pour the broth. Sprinkle in the salt and stir. Bring the broth to a boil, uncovered. Then, turn the heat to a very low heat and cover. Let it simmer for 1 hour – do not take off the lid.
- Turn off the heat and leave to sit for 15 minutes.
- Serve the congee in bowls. Top with a little tamari soy sauce, chopped chives if wished.
Did You Know?
You can make this congee recipe up to 1 or 2 days ahead and store it in the fridge. It will thicken a little so add a little water then reheat in a saucepan before serving. There are plenty of variations – you can add in some cooked shittake mushrooms or boiled chicken if wished.
1tbsp olive oil, coconut oil or ghee
2 tablespoons minced ginger optional
1-2 cloves garlic, minced -optional
175g jasmine rice
1600ml vegetable or chicken stock
1 tsp sea salt
Tamari soy sauce for flavouring
Chopped chives for topping
Optional add ins – cooked shittake mushrooms, cooked plain chicken, handful of soaked sea vegetables